• Composed of 90% of water, they do not contain more than 30Kcal per 100 g.

  • With only 7% of glucids, it is also one of the least sweet fruits.

  • Strawberries are also an excellent source of Vitamin C the one that strengthens our immune defenses and protect our cells from aging.

  • A 150 g serving serves for more than the entire daily needs.

Mineral source, per 100 g:

152mg of potassium, that promotes muscle function.

20mg of calcium, that strengthens bones and teeth.

0,4 mg of iron, which ensures blood exchange and oxygenation of muscle.

In addition, this iron is well assimilated, thanks to the association of cooper/zinc/vitamin C of strawberries.


The “Gariguette”

The most famous strawberry queen of varieties is also the earliest,heralding spring. Draped in its beautiful vermilion dress, it reveals a meltingand juicy flesh, a sweet and sour taste, providing it with its extremely tasty personality.

The “Ciflorette”

The children’s strawberry, with its candy-like appearance, has an elongated shape with a very regular oval, being orange to brick-red in colour. Its fine and juicy flesh, very aromatic, makes it a particularly sweet and fragrant variety, with a sweet taste.

The “Charlotte”

The big heart strawberry has a small fragrance of wood strawberry rich in aromas, a very tender flesh, both juicy and sweet, a beautiful bright red color… We could say that this variety, has a heart, especially since it even has the shape!

The “fraises rondes”

The ones you can count on all the way to the end such as the “Mara des bois”, “Darselect”, “Cléry” and others which make the season last until the arrival of autumn! They are known for their generous shape and brick-red colour. In the mouth, their firm, juicy flesh offers a melting texture with a very pronounced sweet taste.








* Average composition is given as an indication: the values are to be considered as orders of magnitude, likely to vary according to variety, season, degree of maturity, growing conditions, etc. All other data are from the Ciqual Nutritional Composition Table (2017) – ANSES.


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